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Categories:
olive oil lemon pepper kosher salt sauce white wine heavy cream shallot white wine vinegar butter lemon juice thyme fresh parsley fresh chives
Viewed: 33 - Published at: 8 years agoIngredients
- 2 (9 ounce) boxes frozen artichoke hearts
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon lemon pepper (you can use ground black pepper if you don't have lemon pepper)
- 1 teaspoon kosher salt
- Sauce
- 1/4 cup white wine
- 1 tablespoon heavy cream
- 1 tablespoon shallot, minced fine
- 2 tablespoons white wine vinegar
- 1 cup butter (cold and cut into small pats)
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh thyme
- 2 teaspoons fresh parsley
- 2 teaspoons fresh chives
Method
- Artichokes -- In a large bowl add the artichokes (thawed) and add the olive oil, lemon pepper and salt and toss well to combine. Line a baking sheet with parchment or foil and cook at 425 for 15-20 minutes until they are warmed through and starting to get brown. Remove to a serving platter.
- Sauce -- In a small sauce pan, add the white wine, vinegar and the shallots and heat to medium to medium-high until the sauce is reduced by half. It doesn't take long 3-4 minutes is all. Add the cream and cook another 1-2 minutes -- Don't boil. Remove from the heat and slowly whisk in the butter until creamy and melted. Then add in the lemon and fresh herbs.
- Serve -- Drizzle the sauce over the roasted artichokes. If you have any sauce left, serve a small sauce container on the serving platter for people to help themselves.
- Remember all "veggies" are good with this. Asparagus, cauliflower, beans, zucchini, mushrooms, etc.
- ENJOY!
